La cantina di Cesare -Osteria-

A sharing platter featuring a selection of cured meats like salami and various cheeses. Typically includes traditional Italian cold cuts and local cheeses. Served as a starter for two.

A fresh appetizer combining savory prosciutto crudo with two types of soft cheese: buffalo mozzarella and creamy burrata. The saltiness of the ham balances the rich, milky flavors of the cheese. Best eaten by combining the meat and cheese in each bite.

Toasted bread topped with a rich mix of savory sausage, melted smoked cheese, bitter chicory greens, and crunchy walnuts. Offers a complex interplay of textures and rustic flavors. Enjoy as a hearty finger food.

Tender beef meatballs served with artichokes. The dish combines savory meat with the distinct, slightly nutty flavor of artichokes. Savory and satisfying.

Traditional Roman tripe stewed in a rich tomato sauce, often flavored with mint and Pecorino Romano cheese. The tripe is tender and absorbs the savory sauce. A classic dish of Roman cuisine.

Slices of Porchetta from Ariccia, a famous roasted pork dish seasoned with rosemary, garlic, and wild fennel. The meat is moist with crispy skin and aromatic herbs. A celebrated regional specialty.

Ribbon-like pasta served with earthy porcini mushrooms and clams. A unique

Classic pasta dish with fresh clams, garlic, olive oil, and parsley. Light, briny, and flavorful. Known locally as Spaghetti alle Vongole.

Thick spaghetti-like pasta tossed in a creamy emulsion of Pecorino Romano cheese and black pepper (Cacio e Pepe). Available in a classic version or enhanced with truffle. Rich, salty, and spicy from the pepper.

Short tube pasta served in a Gricia sauce made from guanciale (cured pork jowl), Pecorino cheese, and black pepper. Can be ordered with added artichokes. A savory Roman classic known as the 'white Amatriciana'.

Rigatoni pasta in a traditional Carbonara sauce of egg yolk, Pecorino cheese, and crispy guanciale (cured pork jowl). Rich, creamy, and peppery. A definitive Roman pasta dish.

Spaghetti served in a rich tomato sauce with guanciale (cured pork jowl) and Pecorino cheese. Savory, slightly fatty, and tangy. One of the four classic pastas of Rome.

Thick fresh pasta served with mussels and cheese, likely Pecorino. A variation on the traditional 'Cozze e Pecorino' pairing. Briny seafood flavors meet sharp, salty cheese.

Tender beef fillet served with a creamy green peppercorn sauce. The meat is soft and juicy, complemented by the mild spice of the peppercorns. A classic meat course.

Sliced beef steak topped with savory porcini mushrooms and served with roasted potatoes. A hearty dish with strong earthy flavors.

Simply grilled beef steak served with a side of oven-baked potatoes. Focuses on the natural flavor of the meat.

Thin veal cutlets topped with prosciutto and sage, cooked in white wine and butter. Served with bitter sauteed chicory. A famous Roman dish whose name means 'jumps in the mouth'.

Thin slices of veal floured and sautéed in a tangy lemon sauce. Served with roasted potatoes. Light, citrusy, and tender.

Potatoes roasted in the oven until golden and soft inside. A universal side dish.

Bitter chicory greens pan-fried with garlic and chili pepper. A traditional Roman side dish with a distinct bitter and spicy flavor profile.

Oven-roasted slices of zucchini and eggplant. Soft, savory, and simple.

Fresh salad greens and vegetables served raw. Light and refreshing.

Broccoli florets pan-fried with garlic and oil. Savory and tender.

A dessert likely inspired by Tiramisu, featuring coffee-soaked biscuits and mascarpone cream. Rich, creamy, and indulgent.

Creamy cheesecake topped with mixed berries or berry sauce. Sweet, tangy, and smooth.

A rich cake made with chocolate. Moist and sweet, perfect for chocolate lovers.

An Italian crumb cake made with a buttery dough and filled with chocolate chunks. Crunchy on the outside and soft inside.

Fresh strawberries dressed with lemon juice and sugar. A simple, refreshing, and sweet dessert.

Fresh pineapple artistically cut into the shape of a swan. Sweet, juicy, and decorative.

Peaches soaked in wine, often red wine or dessert wine. Sweet, boozy, and refreshing.

Slices of fresh seasonal melon or watermelon. Juicy, hydrating, and sweet.

A large platter of mixed seasonal fruits designed for sharing. Offers a variety of fresh flavors and textures.